2 pounds jalapeño or Serrano peppers (98% of them should be red - this is all about colour)

¾ cup brown sugar

8 cloves garlic, roughly chopped

3 ½ teaspoons kosher salt ( or 1 ¾ teaspoons table salt)

½ teaspoon smoked paprika

⅔ cup distilled vinegar (or Cider Vinegar)

2 tablespoons honey or agave nectar

Instructions

Slice the tops off of your jalapeños.

purée them in a food processor until smooth.

Add in your brown sugar, salt, garlic and paprika.

Purée until smooth.

Place the purée in a jar or saleable container, loosely cover the top, then set aside and allow to sit for at least two days. When you see a few bubbles forming in the bottom of your jar, you're ready to go. You can let it sit for up to five days, but if you're impatient, two is enough.

Add in your distilled vinegar, purée again, then press through a mesh sieve until you've squeezed all of the liquid out of the purée.

Place the liquid in a sauce pot, bring to a boil, then reduce until slightly thickened, stirring frequently, for about 10 minutes.

Place in a clean jar, seal and enjoy! This will keep well in the fridge for up to a week.